13/01/2018 Saturday Kitchen

Good morning fellow gourmands!

On the menu today -

a jam-packed show full of top

chefs and tasty dishes.

So grab a napkin and get

those forks ready,

I'm Matt Tebbutt and this

is Saturday Kitchen Live!

Welcome to the show!

Cooking with me today are

the marvellous, Maunika Gowardhan

and Saturday Kitchen

regular, Glynn Purnell!

And in charge of drinks,

we've got the fantastic beer

sommelier Ed Hughes!

Good morning everyone!

Morning!

How are you all?

Very well.

Maunika lovely to have you here, the

first time on the show.

.

Thank you.

You are all about rustic, achievable

Indian food?

Absolutely. It is

hearty. Today I am doing Keralan

kozhi kuttan with lime and coriander

rice and mint raita.

That's a Keralan curry?

Yes, it is,

with lots of flavour of fennel,

coriander, Christian mooned perfect

for this time of year in January.

You are also going to enlighten us

with more dishes?

Yes, more dishes

from the area, and flavours that are

glorjous.

Good. Now, the lovely Glynn Purnell.

I have bumped into you twice in one

month. It is the January sales!

The

viewing is going to rocket. !

Right

out of the skies.

What are you cooking?

Venison with

winter vegetables, glazed in port

and red wine with crispy seaweed.

It's a very gutsy dish. But very

beautiful.

Thank you.

Beautiful and delicate.

Talk like

that will get you somewhere!

Nobody

wants to hear that, Glynn Glynn! And

Ed, the first time we have had a

beer sommelier on the show.

So, the dishes, were they easy to

match with the beers?

Big flavours.

I have special wintery beers. With

lots of malty flavour.

You have been cooking with your mum?

To be honest, my mum has been

cooking more than me.

How old are you?

She is just a

better cook!

We've had a good old rummage

round the BBC archives for classic

foodie moments from Rick Stein,

Keith Floyd, the Hairy

Bikers and Nigel Slater.

Our special guest today

is a Bafta-winning comedian

who used to be a doctor.

Just as well, because his shows

including TV Burp, You've Been

Framed and Stars In Their Eyes have

us in stitches!

We're delighted to welcome

the brilliant Harry Hill!

CHEERING AND APPLAUSE

The hardest job in the world.

You were tapping to the theme tune.

It's like the theme tune on your new

show?

It's because the show, Harry

Hill's tea-time, Sky 1...

There is

time for that later!

I came up with

the idea the last time I was here.

You have changed your hair! We don't

mention him!

I have lost a bit of

weight! It's a cross between

Saturday Kitchen... Let it go.

He has got big.

Let it go! It's a cross between

Saturday Kitchen and Tiswas.

Exactly. I saw the format with the

consuming and you can lend yourself

to making a mess. But our recipes

are different to yours in that you

can't eat them.

When I made them first, someone said

what about a tie-in book?

It would

be tricky!

We would have to keep

doing the warning: Do not try this

at home or you may die! I had cement

and sand and various other stuff.

People may try them! We will talk

about that a lot later on.

You are here to talk about food

heaven and hell. The idea of

heaven... Check out that ring?!

Yes,

if you like it then you have to put

a ring on it. It is one of Beyonce's

tips on keeping pigeons! Come on!

What is wrong with you people?! Food

heaven is shellfish, today. Yes. You

know, mussels, all of that. Shrimps

and prawns. I always think if you go

out for a meal you should have

something you will not get at home.

You don't get it at home?

I'm afraid

that I don't. My wife is allergic

interest crab.

That may be why, then?

She swells

up.

That is not funny! I stand there and

paint lotion on to her the last

time, camomile lotion.

So there are the pros and the cons.

The hell, do you want to know the

hell?

Of course I do. What is your

idea of hell?

This is a forced

format, let's face it it is pork.

It keeps us in line. We need a

format.

I at not mad about pork. And the

very strong cheeses.

Not a fan of those.

I was once in Waitrose behind the

cheese counter -- waiting behind the

cheese counter behind Derek Nimmo,

remember him. He was ordering a

horrible stinky cheese. Sorry,

Derek, God rest his peace.

And it was that from that day. Based

upon Derek Nimmo!

Who would make up

a story like that?

Who would make up a story like that?

So if the viewers give you HEAVEN,

I'll make shellfish

minestrone, crab and

saffron blini, and crisp

prawns in vermicelli.

I'll make a broth of

vegetables, herbs and shrimps

steamed in vermouth.

I'll add some potato, crab meat,

saffron and creme fraiche blinis.

Then I'll finish with

crispy deep-fried prawns

wrapped in vermicelli.

Yum-yum!

Yum-yum!

But if Harry gets HELL I'll make

pork faggots with baby

turnips, creamed spinach

and Stinking Bishop fondue.

I'll make some pork and herb

faggots and roast them,

meanwhile I'll add

blanched spinach to

a sauce of cream,

white wine and cheese.

Then I'll add baby turnips softened

in butter, and the roasted

faggots, and serve.

faggots, and serve.

But you'll have to wait

until the end of the show to find

out which one the viewers vote for!

Have you heard of faggots before?

It

is a very old fashioned phrase. Not

one that we use as much as we used

to in the olden days. What is the

difference between a meatball and a

faggot?

I think it is the offal

elements but we shall discuss that

later.

later.

So everyone, just go

to the Saturday Kitchen website

before 11am this

morning and get voting!

We also want your questions.

You can ask our experts

anything, just dial:

033 0123 1410.

As always you can also

comment on what's cooking

via social media.

Somebody has come through on social

media, saying that they didn't

realise that Heston Blackpoolen that

will was that funny!

How dare they!

. He stole my swag!

He jacked my

street!

street!

-- Heston Blumenthal.

-- Heston Blumenthal.

Right, let's get cooking!

Maunika, what are we making?

Maunika, what are we making?

I am going to get the chicken

marinaded with turmeric and yoghurt.

This is in your book?

In my book,

Indian Kitchen. It is a hearty dish

from the region of Kerala. I think

that people don't know so much about

southern Indian cooking. But this is

one of the regions from India.

That is what you are into,

rediscovering recipes that could get

lost. And in your book you put them

into different sections,

celebration, indulgent, lazy? I

have. That's because I want people

to discover home cooking. It is a

part of, the backbone of India. It

gives a sense of how the dishes

across the communities in India are

actually cooked.

So, the book is divided into easy

accessible dish, which you can find

in the first few chapters. And then

you have really quick mid-week

brunches, dishes that you can cook

for friends and family. And you want

hearty curries, and more flavours as

well. So quickly, Matt...

Tell us

about the spices you put in.

I have

made a spice base with garlic,

ginger, coriander, some cinnamon and

also some chillies. The Kashmiri

chillies that I have used are high

on colour.

They are low on heat.

OK.

So they lend a lovely depth of

flavour and a good amount of warmth.

So bring it to temperatures?

Yes,

get them going. You want them to

char a little, that is good.

. And I have started to fry the

onions to make the base of the

sauce.

So you need to obviously cook this

for about 10 or 12 minutes. Along

with that you want to add your

pureed tomatoes, about two medium

tomatoes pureed.

Here I have spring onions,

coriander, ginger, yoghurt, cumin.

Cumin seeds grounded down?

The cumin

seeds lend a lovely flavour and

warmth. What you find is that the

more you grind them, the more that

they release the essential oils as

well. You want that. Can you grinned

this in here.

Yes, with a touch of water?

100mls

of water.

OK.

So, let that calm down...

So, let that calm down...

Remember if you'd like

to ask us a question,

then give us a call now on:

0330 123 1410.

Calls are charged at your

standard network rate.

OK. So this is blended down.

Yes, and when it is blended down we

can add it to the pan.

So you grew up in Mumbai, and came

to Cardiff to do a business degree?

I did. But I moved into cooking

quickly. A lot of my friends really

liked the food that I cooked. I

started to work professionally. .

Worked as a private chef and did a

lot of cookery classes and I write a

column for vogue India. I have a

website now.

We are launching an app soon.

So, it's a lot of stuff that we do

in terms of the brand and producing

more recipes.

But I really, really enjoy it.

You have something like 5,000

recipes on your website?

We have

about 300 to 400 recipes.

So not 5,000?!

We have about 5,000

recipes but the average amount of

recipes that I have in my kitchen

with the work that I do but I do

have quite a few recipes.

I am cooking the rice.

So here we have the onion, the

tomato pulp and the spices. That is

cooked out.

That is cooked out for about 15 to

20 minutes and then add 9 chicken.

You can marinade it overnight, which

is better but still half an hour

will be perfect.

And the raita is to serve on the

side.

And there is Himalayan salt?

It is

also called black salt. It is really

delicious. It has a slight sulphuric

flavour to it. The aroma dies down

as it cooks.

And any liquid into this?

About

100mls of water.

How long?

For about 25 minutes.

So the lid on and simmer it.

Perfect.

Glynn, you like a curry, don't you?

I do. What do you think of the level

of Indian cooking in Britain.

Obviously there is a massive culture

in Birmingham. Have you tried it

around the rest of the country?

I

think it is changing massively. You

look at the restaurants now, Glynn,

the menus read like a map of India.

That is brilliant. It is evolving.

It is more exciting in Indian food

now than it ever was.

I am spoiled obviously, being the

Prince of Birmingham, obviously! I

don't want to keep dropping it...

You have not mentioned that.

It is

OK, you can get up off your knees. I

am spoiled as I am given fantastic

males and this are mainly

vegetarian.

I think, Glynn Glynn, being the

Prince of Birmingham, you would fit

really well into the Royal Family of

India!

I think so. I have a

fantastic mooli and mustard leaf

curry. The are the manager's mum has

made it for me. I will have it at

the weekend.

And Harry, you are partial to an

Indian?

Of course.

Did you spend time in India?

I did,

my medical elective.

Wow!

Yes, two months in the All

India Institute of New Delhi.

Good.

Did you enjoy Delhi?

Fantastic. It

was the '80s, so the only food you

could get was Indian. I stayed with

an Indian family.

Are you selective when you go out

for Indian food?

Not at all, no!

I don't really know much about it.

Sometimes my wife gets those Curry

kits, to make you feel like you're

actually making it, but it would be

great to learn how to do it

properly. It is quite intimidating.

It can be a little bit.

It is almost

like a science experiment, because

it is about the ratio between this

and that.

And people get confused

that Curry should be hot, but it is

more about aromatic.

That looks

amazing, so remind us what it is

called.

It is a Keralan Kozhi Kuttan

with lime and coriander rice and

mint raita.

Looks amazing.

Right, are you ready for breakfast?

This smells amazing.

It does.

It is

very fragrant, it is not in your

face.

But it is like Glenn was

saying, it is about flavour, you

don't want it to be searing hot,

because it will numb all of your

other senses, you can't taste

anything, what you really want is to

be able to taste, a mouthful should

be

be spicy, hot, salty, all the

flavours.

And the level of ghee is

perfect, a lot of restaurants used

to much and it becomes claggy.

What

is ghee?

Clarified butter.

Ed, what have you chosen to go

with Maunika's Keralan chicken?

I have gone for Guinness West Indies

Porter, £1.99 in Waitrose.

Porter, £1.99 in Waitrose. We have

got big flavours with garlic,

coriander, onion. What I have added

to it with the porter, it is quite

high in alcohol, 6%, but you have

caramelised notes, a little black

treacle, good wintry flavours, if we

think of that bonfire toffee.

Where

is it from?

is it from?

Waitrose, £1.99. How is

that, Harry?

It Israeli great comedy

cooked it so quickly.

Thank you. I

make it so easy! -- it is really

great, and you cooked it so quickly.

Does it come in a kit?

How are you

with the beer and the Curry?

I think

it is a really good combination.

Growing up in India, we would always

have lager, most Indian meals or

when you go out, it was always a

lager, there was no introduction

with all these other flavours, so I

think it is quite an eye opener to

me.

And you are partial to a beer

and a curry? Remind us what you are

cooking.

Roast rack of venison with

crispy seaweed, red wine and port.

Don't forget if you want to ask us

a question this morning, just call:

0330 123 1410.

Lines close at 11am today.

You haven't got long

so get dialling!

Or you can tweet us a question

using the #saturdaykitchen.

And don't forget to vote for Harry's

heaven or hell on the website.

Now it's time to join Rick Stein

on one of his Long Weekends.

And he's in a posh cafe in Vienna,

trying to mind his Ps and Qs!

I have to say, I really like

continental breakfasts. Not

everyone's cup of tea, I know. I

like the ham and the slightly

plastic cheese, good with tomato and

boiled egg. I can never find the

teaspoons or the butter, never! And

mostly I can't work the coffee

machine. This one's OK because it's

a model I'm familiar with. This is a

business person's hotel, less than

100 euros per night, in the centre,

late night bar, not that we would

ever use that! And its friendly.

And to music at breakfast thrown in

by one of the waitresses desperate

to be a singer. Her name is Mona, a

brave girl with a difficult

audience, but I think she's rather

good. When I first sat down, I

didn't know what to think. After a

couple of mouthfuls of coffee, you

think, actually, this is rather good

fun.

Thank you, have a nice day.

Well,

the egg's a bit overdone, but they

are bound to be, aren't they?

One of the things I really enjoy

about being a cookie is that I go to

find things in cities that nobody

else would dream to go and look for,

and this is a case in point. This is

a statue of a colonel involved in

the final cavalry charge which broke

the Turk siege of Vienna. And after

they had fled, they found these pots

and bags of beans, and nobody knew

what they were. They thought they

were probably camel food. But the

colonel knew, because he had been in

a Turkish prison, and he knew that

they were coffee beans and copy

making equipment, and he said, I'll

look after these, took them away and

founded the first coffee house in

Vienna. The rest of course is

history, and in this case, it really

was history. People who study such

things will say there was an

Armenian coffee house here before

the colonel came along. But that is

all part of the cafe culture.

Something I want to get to know

about James Foley love with Vienna.

Incidentally, all the leading

intellectuals in their day had their

own cafe. This one was Doctor

Sigmund Freud's. I don't think I

would have the bottle to come here

on my own, it seems so formal, and

the waiters look a bit imposing.

You

are bit underdressed!

Compared TUI

an! What should I do or not do?

Don't ask for a coffin cafe. You

have about 12 different types of

coughing.

Give us a couple.

What we

are drinking here is a melange which

is like a cappuccino but without

chocolate on top. If you ask for a

cappuccino, they will put cream on

it, it is a disgusting thing. You

are supposed to know before you

order.

And what about if I dared to

attract a way to's attention. Shall

I try? Can you do it for me?

Do you want a cake?

With whipped

cream or playing?

With vanilla

sauce, that would be very nice.

No

custard!

The Dell a sauce.

He seemed

quite nice.

I think it is because

the camera is here! Don't forget,

this is his patch. The customer is a

lowly prints compared to the waiter,

who is king or indeed Emperor.

I

quite like that, because in the UK,

we are so, like, are you all right?

But actually, if they have a bit of

attitude, I find that quite good

news. So, this is not custard?

No,

this is vanilla sauce. I have a

great story about a friend of mine

who is German, not Austrian.

Is it a

bit of a downer being German in

Austria?

A little bit, we don't talk

about it. He came into a cafe and

asked if he could have gravy with

his schnitzel, and the waiter

promptly asked him to leave! The VA

needs way is more relaxed, -- the

Vienna way is more relaxed, they

always have time for a chat or a

joke.

Let's tuck into our apple

strudel and custard.

You can't call

it custard! It is vanilla sauce. You

don't want to upset the waiter.

Thanks, Rick.

Custard, vanilla sauce,

you don't want to get that wrong!

Or you could just ditch the yellow

stuff altogether like I've done

here - I'm making a traditional

Austrian dessert, Linzer Torte,

served with creme fraiche.

Much safer!

Linzer Torte? I've got all her

albums from the seventies!

This

gives you a kind of nutty taste, I

have some cinnamon and a little

ground cloves, and then it is like a

big jam tart. Lots of April cottage

am, latticework over the top, add

some rows bridge are mixed with

lemon juice, and that's it.

Harry, the last time you were on,

you clearly looked around and

thought, I could do that!

Yes, there

is the opportunity for mess and the

structure about cooking, so I

started doing this show where I

teach a celebrity how to cook. Even

though I know nothing about cooking!

So that is the premise. The first

week we had Trevor McDonald.

Gregg

Wallace the other week.

We made

Angel delight with integrated tunnel

network, which is basically Angel

delight with hollowed out

delight with hollowed out baguettes.

We never run the recipes first, it

is always a surprise has a turnout.

And the guests don't know what they

are getting into?

The element of

surprise, otherwise you don't get a

true reaction.

And you do get good

reactions. I had a sneak look at one

next week with Jessie Wallace. She

couldn't stop laughing.

Yes, that is

a Cockney special we do with her.

Yes, I like the Cockneys that you

bring on originally, not those ones,

not The Hipsters.

With the beards

and the fancy beers!

and the fancy beers! Can I ask you a

question that has been on my mind

for years. Where do you buy those

shirts from?

I have to get the maid, because you

can't get them off the peg, identify

why!

And we did a tender roast, we cooked

it for three weeks! We started off

with a really big shoe, summary like

Fiona Bruce who has big feet, and

then a slightly smaller one, Richard

Osman, all the way down to little

Ant and Dec. And inside that you put

a peanut, just for a change, extra

flavour.

And you also have different

things, you have deep-fried what?

Deep-fried what, where we take

something that mean something to the

celebrity, we cover it in batter and

deep fry it, and we ask them to

guess what it is.

Are they little

bit shocked? Is there a lot of

editing?

A fair bit of editing, yes.

It is quite heavily edited!

They

must look at you and go, what? It is

lunacy.

We had Paul Hollywood on,

and we deep-fried his book, and he

looked a little bit hurt.

But you

also use, to give it that

authenticity, you use the same

director as we use here,

director as we use here, Geri. She's

not here today.

If you can keep her

off the booze, she's great! She

won't be up yet.

Every time we make

the food and then we go to a BT,

she's in with a four!

I mean this in

all sincerity, she is the best

director I have ever worked with.

She is great, and a lovely lady,

from Bromley.

What's that got to do

with it? OK, the recipe.

She's not from Bromley!

So, I have

the base. Some nice apricot jam.

So that is out of the jar?

Yes, it

is. But I believe that raspberry jam

is traditional.

Then, the pastry that I am lining

this with now.

That is the pastry

you bought?

No, I just made this!

I

am not paying attention.

So, let's move on to the three-times

BAFTA winning TV Bl, rps?

Yes, it's

not coming back.

Why do you think that caught the

nation's attention? It ran for

years?

Yes, we put a lot of effort

into it -- TV Blurps.

People are tried before. There was a

whole team of writers, I think that

it was a good way for the public to

get into my... You know, some people

at the time I did TV Blurps, I was

seen as a cult comedian. And I was

talking about Coronation Street. It

was something that everyone knew. It

gave me a foot in the door. I don't

know. It was great fun to do.

But also masses of fun in it. And

you are a TV critic. Aren't you? I

watched a radio interview?

A radio

interview?

It is not as stupid as it

sounds... It was with Richard Bacon.

And you were scathing about some of

the scheduling and the programmes?

I

got into trouble for that.

But I thought it was good. It was

giving credibility to the way that

you sit down and make fun of the TV

shows and how you do it?

Well, I do

feel strongly about TV. When I grew

up in the '70s. In a rural village

in Kent. For me, TV was the window

of the world.

It was like, what's happening? So I

used to sit there. Back then, there

was a lot of terrible shows. I mean

there were really bad shows. I

remember I was 11, watching the

Summertime Specials. Do you remember

them? Come on board for the

Summertime Special? I was sitting

there, thinking there must be

something better than this! So I

think it is important. I think TV is

important. Even today with all of

the internet and the other

platforms, that they are called,

aren't they?

Yes.

I am really old

school about it, really.

So, here to recap. Here is some

little dots of the raspberry jam

now, with lemon juice to take the

edge off the sweetness and then the

almonds in there.

You missed one. Check mate!

That

goes into the oven for 180 for 30

minutes. After that time it comes

out and looks amazing.

Oh, look at

that.

So, let's cut into this one.

Also, I want to talk to you about

letter man. You were on that a lot.

We will come back to it.

Are we

Are we talking about it now

or coming back to it?

I wanted to

talk about it but we have run out of

time again. But I was amazed. You

are on letter man seven times?

Yeah,

I was surprised too.

It is a very unique style of humour

which I didn't think that the

Americans would get?

I thought I

would go out there and work on the

clubs and then do five minutes on

letter man. I would die every night

in the clubs. It was very much his

audience. When he is introducing

you, he is saying to them you will

like this. So I would have a

terrible time in the clubs but on

letter man it would be great.

So, we did talk about it. We had

time. So there we go, Linzer tort

with creme fraiche.

Mmm... Why not cream, though, Matt.

Creme fraiche is a little more

Francais!

It tastes like cream.

It has a sourness to it, hasn't it,

creme fraiche? Anyway!

Anyway!

So what will I be making for Harry

at the end of the show?

Will it be his food

heaven - shellfish

minestrone, crab and saffron

blini, and deep-fried

prawns in vermicelli?

I'll make a broth of

vegetables, herbs and shrimps

steamed in vermouth.

I'll add some potato, crab meat,

saffron and creme fraiche blinis.

Then I'll finish with crisp

deep-fried vermicelli prawns.

But if Harry gets HELL I'm

making pork faggots with

baby turnips, creamed

spinach and cheese fondue.

I'll make some pork and herb

faggots and roast them,

meanwhile I'll add blanched spinach

to a sauce of cream,

white wine and smelly cheese.

Then I'll add baby

turnips softened in

butter, and the roasted

faggots and serve.

Don't forget, what he

gets is down to you!

You've only got around 25 minutes

left to vote for Harry's

food heaven or hell.

The power is in your hands!

So go to the Saturday Kitchen

website and have your say now!

We'll find out the result

at the end of the show!

Now let's journey back

into the swirling mists of time,

with the brilliant Keith Floyd -

that intro makes sense

when you watch it trust me!

when you watch it trust me!

# When visiting St Malo

# You have to see the sights

# There is the old town in the

morning

# And the lights of the lights

# It is famous for its views

# There is brilliance in divert

# The colours and the views

# With amazing Panorama

# And the prospect such as

# And the prospect such as these

# You know that they exist

# Lost in all this mist! That was

the boys from clift Old Bailey being

very witty. Know what I mean?! But

this of ay nestled in St Malo was a

source of inspiration. These men are

creating a map of Brittany. A

classic fruits of the sea. A riot of

colour and flavour from clams to

mussels, and the sea urchin, the

prickly egg, that tastes like a moon

on a calm sea, superb. Expensive

from a restaurant but you can pick

lots of this yourself. Forget the

lobster but have a feast on mussels,

and clams and possibly a cram or

two.

Brittany has not always been a rich

and a prosperous tourist area. The

real people here eat humble things,

like this amazing dish that Jaques

and I are cooking today. It is

complicated, it takes hours to do,

we are far to busy trow demonstrate

properly, we are bound to have a

little glass between us. But we have

returned to cook this dish. While we

muck about with all of these things

you have about two minutes to

explain how this dish, where it

comes from, and why we are doing it.

OK, you watch all of this.

If you want you can turn to page 56

for the exact details. Where does it

come from, this dish?

It was an old

farmer's dish. Made by the women on

the fireplace. It is supposed to be

a poor dish. Everything you need is

supposed to be on the farm. But

let's say...

You tie that. That is

boring that. It is a peasant dish.

We are doing it quickly in this

brilliant half an hour programme.

That is buckwheat flour, egg,

butter, cream, milk, whisked up.

Made like a Christmas pudding, and

in the meantime, what we, do Clive,

we have a brilliant piece of beef

with bones of beef. We pop it into

simmering hot water.

They go in there, for about, oh,

two-and-a-half hours to simmer

slowly to get a lovely rich juice.

Now, imagine, please. Out of the

way, Jacky.

Sorry!

Imagine it has been simmering

for two-and-a-half hours. It has. We

put in onion, written, two, three,

four, onions, a couple of turnips.

A few carrots... And a few leeks and

we let that simmer for about 20

minutes.

20 minutes as passed, clever isn't

it! We then put in the cabbage.

Brittany is famous for its cabbages

and cauliflowers. That goes in like

that. That has happened 2.5 hours

ago. At the same time in this big

pot we have boiling water and this

dumpling which we put in there but

we don't, we pass it to the

director.

Who will not get in the World Cup

this year!

What do you know about

this? You forgot it.

Sorry, I forgot the smoked bacon and

the sausages they simmer with the

dumplings. And at the same time, the

dumplings have been cooked. Clive,

can you see me? Where are you? Let

me show you what happened at the end

of that, you have these brilliant

pieces of meat, cabbage and

vegetables look at that.

Beautiful, beautiful, beautiful...

The cameraman is telling me to lift

it up. There is the beef, cooked.

OK? There is a clear consomme to eat

as a soup before you have the dish.

There is the cabbage, which you will

remember, we added almost at the end

of the cooking. There are the

carrots and the Swedes. It is really

rather brilliant, isn't it? What we

do now is amuse ourselves, wood the

garden, read your books, do your

yoga, then we can dish it up and

taste it.

There you are.

A long pan, the smoked bakon, the

rib of beef, the smoked sausage, the

car yotsdz, turnip, the cabbage and

this splendid dumpling. It is

typical in France with the long

cooked dish with simple ingredients.

Why are we so ashamed in Britain of

the wonderful things we do, like the

Lancashire hotpot. It is the same

kind of thing. We wail do that in my

next series. This is a peasant

farmaries dish and you don't eat it

with wine, cider or beer, you drink

it with milk, with my friend,

Jaques, who I met two years ago. One

night, sipping our milk, a late

night with nothing to do, and we

planned Floyd On France. Good night!

Lovely from Floyd.

Very emotional!

Nigel Slater shows us a great

way use up cheese rind,

in a hearty, warming soup.

Looks delicious!

It's almost omelette challenge time!

Harry, you strike me

as a man who enjoys a pun?

Great.

I hope so. Anyway, speechless.

I couldn't get word in edgeways!

I couldn't get word in edgeways!

Oh dear, Harry, because this

weeks are all based

on your TV shows, lucky you!

Chefs, no room for

BLOOPERS on this show,

We want perfect omelettes

that won't make me BURP!

Be quick, don't take til TEA-TIME!

Whisk those eggs so fast

you'll be seeing STARS (IN

THEIR EYES).

But don't worry if you lose,

perhaps YOU'VE BEEN

FRAMED!

Will Harry get his food heaven -

shellfish minestrone

with blinis and deep-fried prawns?

Or his food hell, pork faggots

with baby turnips and

cheese fondue?

It's looking like hell at the

moment.

Sprieshgs surprise!

Sprieshgs surprise!

There's still a chance for you to

vote on the website and we'll find

out the results later on!

Right, on with the cooking?Glynn,

what are we making?

Venison with port

and red wine glazed

winter vegetables, crispy

seaweed and parsley.

winter vegetables, crispy

seaweed and parsley.

Matt, get the salsify on.

It's a root vegetable.

Peel it of the and get it on,

otherwise it will oxidise.

And I am cooking the venison.

It is lean.

This is earthy?

Yes, with the

essence of winter.

Rather than make the sauce sweet, we

are braising the winter vegetables,

in the sweets with the wine and the

port to carry the flavour across. I

put the venison in there. It is good

to have the venison at room

temperatures. So it is nice and pink

rather than a red raw patch.

It is very good for you, venison?

Yes, very lean meat.

Yes, just like yourself, Matt.

Congratulations you have done ten

years at Glyness Kinnock and five

years at the bistro but what is

blowing my mind today is that you

are now officially a children's

author?

I have written a book about

my Jack Russell. She made the

national press. She is named Whoops

the Wonder Dog.

Why that?

She only jumps to the

sound of Whoops. So the book is

about my dog, fighting crime. When

she eats baked beans and curry

powder, the first dish that I

cooked, and when she eats that sand

sees the villain, the tail flips up,

two smooth bum cheeks come out and

she explodes her toxic gas. That is

where the squidgy bum comes into it.

But, unfortunately, she passed away

last week.

That is very sad but now on a

happier note, immortalised in the

book?

I did it for the kids so that

when they are 40, 50, they can pick

up the book and remember their first

pet. With is great.

It will be a hard act to follow for

the other pets that come along?

It

will be. Maybe a t rishgs logy? The

pet cometary of books! So the

venison is in. We are roasting

pancetta or bacon. The salsify which

you have cooked there. We are adding

shallots, which are fantastic to go

in.

And Harry, you write children's

books?

Yes, I have one night at the

moment, it is called Matt Mills, The

Youngest Stand Up Comedian In The

World. When I was a kid, I was mad

about comedians, I followed them

like other kids used to follow

bands.

What got you into that?

It

was just something in me, I was one

of those kids that would watch Monty

Python and then recited in the

playground next day.

I have a song

like that as well.

I guess girls

that do it as well, there was a gang

of us. I get a lot of letters from

ten or 11-year-old boys, not just

boys, asking me how you become a

stand-up comedian. You can't go like

to drama school to become an actor.

So I thought maybe I could put in

some of that, so it works as a guide

to becoming a stand-up comedian.

And

can you learn to be funny?

You can,

but you probably have to have some

talent if you want to be... The main

thing about being a stand-up

comedian is just doing it and not

stopping.

Practice.

It is not the

funniest comedians that get on, it

is like in all walks of life, it is

the Bush years to people.

You could

say that about a lot of industries!

Don't forget, if you want to try

Glynn's recipe, this is the website.

And while you are there, you can

vote far Harry's heaven or hell, at

the moment it is hell, so let's

bring it back.

The venison we are

turning every 30 seconds, it is

quite a fierce heat. We will leave

that on the side, turn it right

down.

And in there, we have got the

salsify, bacon, redcurrant jelly,

and we will bring the right down.

Make it a sticky glaze, so they have

been cooked really slowly.

And this is very you, the seaweed

you are putting with this, it is not

an obvious choice with venison.

Not

really, but it is the salty umami

flavour. That will counteract the

sweetness. We put it in here to

rehydrate it, just literally in and

out. And then into the fryer.

So

there is no stress about putting too

much water into the fryer?

Know, as

long as the water isn't too close to

it. Can you do a few more former?

And just going back to writing a

kids book, we are all big, strong,

hairy men with our masculine sides,

but we all have a bit of softness

inside us. I have found it!

You are

so going to pay for that.

People pay

for that, what I just did to you!

So, the venison, put a little butter

in. How are you feeling?

I am good.

Don't come near me! I will get a

restraining order.

You won't be the

first. So in there we have some

peppercorns going, some crispy

seaweed, we pick some parsley and in

goes some of the beetroot which is

precooked. That has been cooked in

the skin, just boils, and then you

can keep that aside while you are

prepping. Then we can start thinking

about plating up the dish. Ideally

let that rest? A good five or ten

minutes. They are quite small

cutlets.

And just going back to that

Freud Vitae, that is the guy who got

you into food?

Most definitely. I

was bought a Koukalova set -- a cook

along set, you would listen to it,

and off you go. And it had all the

sounds, that is exactly what it was.

And you would

And you would visualise the cookery?

Yes, it was fantastic. Anybody that

can cook food like that in a dickie

bow and have fun and drink wine.

He

was so irreverent.

And I thought,

that's what I want to do for the

rest of my life. I haven't got the

dickie bow, but I'm working on it.

You have a whole Peaky Blinders

thing going on. We could be here all

day.

That is what pubs four!

day.

That is what pubs four! What

goes on tour, stays on tour.

goes on tour, stays on tour. Add

some of the salsify, a piece of

beetroot as well. That really picks

up the colour, it is beautiful. It

is sweet and peppery.

You are quite

the artist with your big old beard!

Don't make me go squidgy on you

again!

And this is more like a

bistro?

Yes, it is rustic, it is in

season, the crispy seaweed on top, a

few little parsley leaves.

The final

flourish, you have some fans --

fancy oil.

And some of the meat

juices to go over the top, and that

just

sings autumn, winter.

Right, tuck

Right, tuck in.

Ed, what have you chosen to go

with Glynn's saucy seasonal dish?

I have gone Belgian with this one,

so we have gone from Ireland over to

Belgium. We have Leffe Brun,

balance, elegance, big wintry,

multi-flavours in there.

It is

pretty strong?

6.5%, so it is never

going to be stronger than wine.

Usually you would go with Zinfandel

or a good read to go with this dish.

I wouldn't say it was chewy, but it

is quite literary.

Quite a gamy

flavour. That is delicious.

I don't

really like it.

You heard it there!

He should go on your show! Try the

vegetables!

This is a very boozy

show, it is January and a lot of

people are trying to give up.

Cheers!

Cheers!

That is nice. Lovely.

Any

nonalcoholic recommendations for

this?

You could go over to Germany

and get a Weissberger, a

nonalcoholic beer.

Now let's catch up with Si

and Dave the Hairy Bikers,

discovering the many vibrant

flavours of Jerusalem?

40 miles south-east of Tel Aviv is

Jerusalem, a site of religious

conflict for over 3000 years. We are

in Jerusalem, can you believe it?

I

can't. That is the Mount of olives.

It was home to the people

It was home to the people Jewish

people until the Romans evicted

them. It is one of the most

important historic sites for three

world religions. And that is pretty

special, and for cooks like us, it

is where food and religion meet

face-to-face on the world stage. It

is going to be amazing. Jerusalem

was part of British ruled Palestine

for 30 years until 1948, when the

city was divided in half a split

between the Israelis and the

Palestinians. Look over to the

right, that is the West Bank, and

there is the wall. All of these

places you hear about on the news.

This is bizarre. It is a mix-up of

the most important historical sites

in the world, and some of the most

from Attic new sites in the world.

These days it is two thirds Jewish

and a third Arab, and the reason we

have come to Jerusalem is because

its hybrid cuisine perfectly

reflects the cultural make-up of the

city. We have made it. We have

breached the city walls.

The gates

were open, we are in! I'm starving,

I don't know about you.

Despite the

lack of interaction between the

communities, food is one thing that

brings them together.

brings them together. This is the

middle eastern cabal that brings the

sides together,

shawarma. It just means spiced meats

cooked over calls, but we are using

chicken thighs which don't dry out

during cooking like breast meat. The

combination of warm spices and

marinade acts as a turbo flavour

booster for our rooster. And to cool

down your palate, we are doing a

yoghurt dip and a herb couscous to

go with it. It is going to be one

super shawarma.

It has been adopted

and loved by everybody, the Arabic

and Jewish community alike, and by

us, really.

It is shawarma here, it

is proper hot!

Israeli food is

influenced by many flavours, so our

marinade will go global. Spices from

the east, coriander and cumin. From

the West, cayenne pepper and

paprika, and bay leaves from the

Met, which is kind of in the middle.

The quality of the spies here is

remarkable.

Plastic bag, chicken

thighs, herbs and spices, great

olive oil, into the bag. Then what

you do, you massage it. It is a

great way to do this, I think. This

needs to marinade for at least two

hours or overnight. If you do it in

the fridge, make sure before you

cook it you bring it out and bring

back Toronto pitcher. There is a

reason for that, because we are

going to be cutting it over

charcoal. -- bring it back to

temperature.

Here is one we prepared

earlier!

earlier! I have threaded one ready.

The double skewer thigh technique.

That is perfect. I will let you into

our little secret. If you have

chicken thighs, use two skewers, so

that they cook evenly and are easier

to turn on the grill. It is

important that they cook quite

slowly, it is not a fast barbecue.

We want this to cook for 15 or 20

minutes, turned quite often.

Is that

not the best backdrop you have ever

seen for a barbecue? We are going to

serve this with our Israeli cos cos

recipe. This is jumbo Bocas cos, or

pearl

pearl couscous. It isn't really

couscous at all, it is type of

little pasta shaped into balls. It

was made in India when Rice was

scarce. We want the side dish not to

be a shrinking violet, so it is

getting red onions, lemon and lovely

local herbs.

It is a combination of

mint, parsley and coriander. I will

put the lot in. As much herb as

carbohydrate. It is fresh and lively

and excites all your senses. On top

of all of this, some sumac which is

a spicy seasoning.

How perfect are they?

That is

instant shawarma!

And we have this

beautiful Middle Eastern soft

cheese.

Oh!

It is rested...

It is rested so

much, it is nearly a chicken korma!

I love this dish so much.

It's perfect.

That is it!

The heaven and hell

vote is now closed.

Harry's fate is sealed!

And we will reveal the results

at the end of the show.

Now let's take some

calls from our viewers.

I did manage to pull it back a

little bit. Now let's take callers

from our viewers. What is your

question, Charlotte?

Have a question

on aubergine.

I want to do something more exciting

than frying it. And also, do you

still have to salt aubergine?

Maunika?

I would do it open flamed

on the oven. Fried in your pan with

ginger, garlic, chilli, fresh

coriander and lemon juice. You don't

have to salt them now. But it

depends on the kind of dish you are

cooking.

But try to roast them on an open

flame or in the oven. Roasted

flavour with the spices is great.

Very nice. Thank you.

Harry, do you have a couple of

tweets?

Or you can eat them whole

with salad cream! This is from

Amanda Fischer. She has a joint of

gammon. Any ideas as to how to cook

it?

Glynn?

Emerge it in water. Keep

it in the fridge after you have slow

cooked it. Have it with egg and

chips. Make it along with carbonara.

You can cook it to start with and

then you have a whole week in which

you can use it for many different

uses.

And another tweet for us?

How to

compliment a curry.

A handful of

coriander, maybe garlic and green

chilli, blitzed it in a grinder and

then fry that off. Add some chunks

of coconut and you are good to go.

Very nice.

A question now from Stacey? Hi?

Hi,

Matt. I really like kohlrabi.

You are on your own there!

I also

like carrots. Which is better?

What,

a kohlrabi and a carrot?

Is only one

way to find out, fight!

Kohlrabi is

great. Slice it thin and pickle it.

Or slice it in to chunks and cook it

in a miso or a dashi to make

something different with it. But

carrots are good as well.

OK. So not a food fight?

No, then it

would turn into a coleslaw, wouldn't

it? Oh, come on!

Oh, come on!

In 2017 our 'foodie films' looked

at sea kelp in Ireland,

wine in Cornwall, saffron

in Suffolk, beef and beer

in Scotland, and vegan street

food in East London,

to name a few!

In 2018 we want to cover

even more of the UK.

So if there's something exciting

and foodie happening in your local

area, then let us know!

A grower, a producer, a festival,

or a brilliant local project -

get in touch by emailing:

[email protected],

more details are on the website.

It's truffle season,

so for this week's foodie film

we sent Radio 1 presenter

Alice Levine to a top-secret

location in Wiltshire to meet

truffle hunters Zak Frost,

and his mate Stanley,

to see if they can sniff out some

of these elusive fungi!

Truffles have been a luxury product

but increased in popularity. I have

come to a top secret location in the

south of England to find out why the

hidden gems are priced as the

diamonds of the kitchen. Zak, what

is a truffle?

It is a fungus that

grows from the ground from the roots

of certain trees. They are very rare

and hard to find.

Why?

So many factor, the tree

factor, the climate, the soil type.

But even when they should be I a

round, they are hard to find.

How do we find them?

They sometimes

break through the surface but mostly

they are under the ground. That is

why we find them not by sight but

smell. We have our expert helper.

I am so glad!

Hi, Stanley.

I thought you would call over a pig?

Pigs are not used for truffle

hunting, they were used many, many

years ago by the French but it is

always dogs, not the pigs. Are you

finding us a truffle, then? Do you

have one had? That's a beauty.

It

was not so far down. That's

beautiful.

That is really a lovely truffle. You

can see the beautiful colouring

there. It is fully ripe. It smells

amazing, selling retail up to £50 or

£06.

Half of that wholesale.

What cut does Stanley get?

This

much! Good boy!

What should it smell

like?

This one smells beautiful. It

smells of the essence of the forest

floor, really.

It really does. You have to clean

the soil off, let the flavour

develop. When the truffle hits the

warm food it lifts and takes off

beautifully.

That is lovely.

What would you do with that? How

would you prepare it?

When cooking

the truffles, let them be the star

of the show. Cook with plain

ingredients, eggs, butter, cream,

fat, pasta, rice. Not something that

will eclipse the flavour of the

truffle.

So, Stanley has been working very

hard and found us some amazing

truffles, what do we do now?

We will

take them back to the warehouse,

give them a clean and see what we

have got.

Great. Let's do it.

These are the English autumn

truffles we found with the help of

Stanley.

Just a bit of help.

Cleaned up, they look great.

They are a milder flavour. Still

delicious. A stronger flavour is had

from the black winter truffles, they

are imported from Spain. They are

double the price.

We don't have the white truffle as

the season is over. But those are

the ones that you get headlines

about. A white transsexual

transsexual about that size would be

about £700. These are more

affordable, the winter truffles.

They are not bargain basement but

very much a treat to be had on a

special occasion.

Thank you very much.

Just remember the effort the experts

that Stanley and others put into

finding these for you. That was

great.

So, truffles, you are going to show

us how to cook them.

So, truffles, you are going to show

us how to cook them.

If we grate a little bit there.

What

is the use-by date?

The best thing

with a truffle is to emerge it in

rice.

Although that dry it is out. I had a

truffle once, I put it in rice. It

was delicious but it disappeared,

the smell went like that.

. You can poach them in red wine and

port. So you retain the flavour in

the liquid. And you emulsify the

liquid when you cook with it.

This is very deck don't this show.

Eating truffles, drinking beer but

now it is time to make omelettes!

OK. You guys are not on the board

now it is time to make omelettes!

OK. You guys are not on the board

yet.

Everything is to play for. You have

to try to get into the big pan of

glory.

Here's a recap of the rules.

The aim is to make fast, edible

three-egg omelettes that are good

enough to feed to our hungry crew.

(CREW CHEERS)

But if they're not they'll

go in the compost bin

(CREW BOOS)

So will it be CREW or COMPOST?

Your time will STOP when your

omelettes hit the plates.

Let's put the clocks on the screen.

Are you both ready?

3, 2, 1, go!

Look at that picture of you! What is

that?

I was 15.

You look a little bit like Olly

Murs.

I wish I had his moves.

I'm going to change it.

Keep me updated...

Keep me updated... How's it all

going?

going?

Some seasoning in there for

the crew.

Come on, Maunika!

I'm trying! What

are you doing?!

What are you doing?

Oh, my God!

Don't be put off by him.

Don't get distracted. He is his own

man.

OK, you have a chance to win.

Let me turn. I'm helping.

OK, the clue is in the title "fast

three-egg omelettes"... You have

made it perverse!

I am bringing a

little bit of style to the show.

I've never seen this before.

I've never done it before.

You have never done that before? No,

never.

How are we looking?

Finished.

On the plate! On the plate! Right, a

little slower than I anticipated!

I

went for flavour, chef, the crew

look starving, they are so thin

these days.

I know, look at them, literally

wasting away.

And deaf as well.

Because they are not listening it

your jokes?! . Oh, look at that.

I like your style.

It is not cooked.

It's delicious, and it is cooked!

Thank you.

What is that? A random scattering of

truffles to play to my emotions.

OK, I thought this would be awful...

It looks OK from here, from a

distance.

Right, Maunika. It is an omelette it

is tasty.

Yes!

1.27. Down here

somewhere.

Glynn, 1.24. Well done. You are both

on there. Right, a success.

Right, a success.

So will Harry get his food heaven,

shellfish minestrone?

Or his food hell, pork faggots?

We'll find out after Nigel Slater

has showed us how to make his bean

and vegetable soup, with a bit

of old cheese rind.

It's delicious, trust me!

I suppose I'm what you might call an

accidental gardener. I grow to cook,

not just to garden.

At home, my garden is split into six

box hedge beds. It's a kitchen

larder that keeps me in fresh food

all year round. See, that's what I

love about growing your own. I can

pick a courgette whenever I want. It

is much fresher than in the shops.

Growing your own is not just about

planting seeds and picking thing,

it's about looking after thing, it's

about nurturing them. In my case it

seems to be a never ending game with

predators. These red cabbages...

They've been lunch for probably him,

actually! This little chap has

probably had more of my cabbage than

I will. Have they're everywhere!

It's a bit of a battle, actually, a

constant battle to keep things off

my lunch! Stop eating my plums! If

it's not the snail, it's the

squirrels. They'll have a go at

everything. I stand there shaking my

fist at them uselessly. It is so

exciting to see my vegetables grow

into tasty produce that I can simply

add to any dish, if I can get to

them first. Somebody has had a

nibble... At my courgettes. In fact,

that is not a nibble it is

somebody's supper. It could well be

the foxes. They are incredibly

hungry. They come right up to the

back door. And they seem to be

living in my neighbour's garden.

There are two of them. They have had

a snooze. They have had my

courgettes for lunch, they are

sleeping it off in the afternoon,

then they will pop back later

tonight to see what is on the menu.

No wonder they are in such good

condition! I love soup.

It's one of those recipes, that you

almost make up as you go along. I

start with a few veggies. Just to

make a flavour-base.

My Tuesday night supper, I'm cooking

what I call: Nickel's adaptable bean

soup, you can I at that point it to

whatever you like. Start by making a

base. Chop spring onions an carrots,

add in hot oil and a bay leaf or two

to add depth.

to add depth. Toed a colour I'm

adding tomatoes and vegetable stock,

fresh or dried, whatever you have in

the cupboard. To give the soup body

and make it into a main course, I am

adding cannellini beans.

I am #50ding orange. A single piece

of peel to add a quiet, warm,

citrusy flavour to it. The real

secret to a good soup is using the

cheese rinds, the ones in the back

of the fridge. I have Parmesan. If

you leave it there, it softens and

sends a save your into the soup.

When you taste it, you don't think

"there is cheese in the soup" but

you know there is something working

to bring the flavours together to

give it a richness. And the crazy

thing is, it is the end of your

Parmesan, it doesn't cost anything

at all!

At this point, the soup can become

anything you want it to be. You just

open the fridge, see what's there. I

know there is some beautiful chard

Alberta. It's one of those

vegetables that really deserves to

be better known. It's a wonderful

vegetable, so easy to grow and is

one of the few that doesn't seem to

be attacked by all sorts of slugs

and bugs. It is two vegetables in

one, the crisp stalks and the soft,

tender leaves. But you don't really

find it in supermarkets. But most

people on allotments will have a

row, and if you have an organic box,

you will probably get a weekly

supply.

The stalks take a little longer to

cook than the leaves, so put them in

first. I'm adding some fresh parsley

for seasoning, but you can add

whatever you fancy. What I have got

in there are very earthy, robust

vegetables, and I want something in

there that is very soft and silky,

and chard leaves, because they are a

little like spinach leaves, they

become very soft and melted when

they are warm, they don't need much

cooking.

So, the cheese has softened, but not

completely melted. It is just added

bags of flavour. The beans have

turned the whole thing into the main

course. And I've got this lovely,

tomato stock.

And then just because I love it for

no other reason, I'm going to put a

little bit of my favourite olive

oil, a really fruity extra virgin

olive oil, and just enough that it

just drizzle is over.

They go. Make a whole batch of this,

and it will last you for days. You

can add something new every time you

get it out.

Thanks, Nigel.

Right, time to find out

whether Harry is getting his food

heaven or food hell.

Food heaven is shellfish.

And food hell is pork and smelly

cheese. I did pull it back, but 55%

of our viewers went for hell, so

let's get rid of this lot. Say

goodbye to the shellfish.

I was

lying, that is actually my heaven! I

fooled you all!

So if you didn't

like the livery taste of Berlin's

dish, then you are not going to like

this.

This would be a good idea for a

restaurant, where they just serve

you something that you don't like!

It would find its market.

It would find its market.

We are

going to bind the pork faggots in

this, it is the stomach lining of

the plague. It is what it is. -- the

stomach lining

stomach lining of the pork faggots.

You can get it from the butcher's.

They will get bound in this fact and

then baked to get nice and soft and

very delicious.

If you say so, chef.

Is this not food you grew up eating?

I grew up in the 70s, so it was very

much drive food, chops and mash. It

was a big breakthrough in our house

when they brought out the cook in

sauces. I grew up in a big family,

there were five of us, so there was

always this Scrabble to try and get,

eat your dinner as quickly as you

could just in case of second

helpings.

And you are still quite a

fast eater, for that reason?

These

habits are set at an early age. You

can't get out of it.

And are you a

good cook now?

I had second helpings

three times this week! What a

thrill. Licked the bowl, on the

puddings were always a by-product of

the petrochemical industry. Angel

delight, instant Whip. Still very

nice. And sometimes you would get a

little bit of dream topping.

I

remember that!

You hear how my voice

cracked as I said it! It was a kind

of policy director and hope --

polystyrene and hope!

So you are not

particularly into healthy eating.

One thing I learned from my time as

a doctor is that you can do all you

want to try and stop yourself from

getting ill or dying, thank you. But

actually, the only thing you

shouldn't do is smoking. Everything

else in moderation is probably OK.

You don't want to be really fat, and

if you have a condition like

diabetes or something runs in the

family, but if you are just... I saw

so many people who were superfit but

were just... Things happen. The guy

who invented jogging died jogging.

Sorry!

Do you jog yourself, Harry?

I

go down the butcher's, get a great

big piece of fat and run after a

jogger, and I say, this fell off! It

might be important!

I walk the dogs.

There you go.

But look, I am fit. I

didn't know you are going to put

that stuff on the outside.

They go

into the oven for about an hour to

soften. There is a little stock in

there.

An hour for something so

small?

You want them in there for a

long time to just slowly break down.

So what would you put that on?

What

temperature? About 150. Then you can

turn it up and give it a blast and

they will blaze. So, Glynn is

blanching some turnips. You don't

like them.

I don't really like those

root... I like parsnips, but I don't

like Swede. At school, we would get

that mashed. Maybe if I was to try

it now, I would like it, I don't

know.

Is that what put you off, your

childhood?

Yes, it is those early

memories, and we use to get those

spam fritters. I refer you to your

previous dish! But most of the time,

I love food. And as you get older,

when I wake up in the morning, the

first thing I think of is, what's

for dinner?

I do that as well. I'm

blind you feel the same. I thought

it was just me being greedy. So

let's talk a little bit about your

work with Oxfam.

I got involved

trying to publicise their give a

shift campaign. They need volunteers

to turn up and do a shift at Oxfam,

so I went along and did a couple of

hours, it was a celebrity shift!

Time is money!

It was great fun.

What I like to do is to go to a

charity shop, go through the DVDs

and see if there is any from a

fellow comedian that have ended up

in a charity shop, and I take a

photograph and text them.

We do the

same with cookbooks! That is when

you know you have faded, when you

find your buck in a charity shop.

I

often buy them just to keep the

price up!

So what is the campaign,

get out there and do some

volunteering?

They need people to

volunteer for shifts for Oxfam, and

you know, Oxfam do a lot of

fantastic work all around the world.

Never more than now.

And they are

only asking for a couple of hours a

week?

I don't know what they are

asking for.

It is a couple of hours

a week.

It's probably a couple of

hours a week, somewhere in that

region.

So, Monaco was cooking down

the cheese, the smelly cheese. --

Maunika was cooking down the cheese.

It really stinks down here! What is

that she's?

That is a bit of

Stinking Bishop, and some lovely

gruyere.

What have we got to drink with this?

We have the classic IPA, big

flavours in the beer.

That is to

wash jan the flavour of the smelly

cheese. How is that? Is it hellish?

I wouldn't choose it necessarily,

but it isn't actually... It's not

bad.

Not bad, that is worth getting

up at 5:30am for! Reminders when

your show is on?

Harry Hill's

tea-time, sky one, Tuesdays,.

Cheers!

Cheers!

Have a lovely weekend,

everyone.

That's all from us today

on Saturday Kitchen Live.

Thanks to all our

studio guests Maunika,

Glynn, Ed and Harry.

All the recipes from the show

are on the website,

bbc.co.uk/saturdaykitchen.

Don't forget I've got more

Best Bites for you tomorrow

at 9.45am on BBC Two.

Have a great weekend.

Bye!

Cheers!